Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate

This study reports the possibility of obtaining WPI-based meringues with small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, w/v) was whipped and added to foam at concentrations 5, 10 15%. surface tension, viscosity, zeta potential pre-foam solutions, overrun, stability their rheological properties (G?, G? tan (?)) were evaluated. To produce meringues, liquid foams solidified 130 °C for 2 h. (roughness, contact angles, apparent free energy) as well microstructural ones determined solid (meringues). 15% sugar concentration detrimental foams. meringue production without infeasible. addition smallest amount (5%) enabled preservation aerated structure during solidification. 10% increased foam, its rheology it most effective air bubbles stabilization solidification, however, largest (15%) resulted in an increase final volume. Larger produced a smoothing effect on surfaces.